Unverified80% confidenceSolutionTime unknown
腌肉烹饪前用温水浸泡20-30分钟可去除部分盐分和亚硝酸盐，蒸煮比油煎更能减少致癌物生成；培根等薄切腌肉不宜高温煎至焦黑
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80%
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Long-term
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